Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook for 10 to 12 minutes until al dente. Reserve ½ cup of cooking water, then drain the pasta.

Sear the Chicken: Slice the chicken breasts into thin strips. In a large skillet, heat olive oil over medium-high heat. Add chicken slices, seasoning with salt, pepper, and garlic powder. Sear for 6 to 7 minutes until golden brown, then remove from skillet.

Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Incorporate chopped roasted red peppers and pour in heavy cream. Optionally add cream cheese, stirring until smooth.

Incorporate Cheese and Herbs: Gradually add grated Parmesan and chosen herbs to sauce, stirring until cheese melts and sauce thickens.

Combine Ingredients: Return cooked chicken and drained pasta to the skillet, tossing to coat in the sauce. Adjust thickness with reserved pasta water if necessary.

Serve: Plate the dish garnished with parsley or basil. Optionally sprinkle with red pepper flakes or balsamic drizzle. Serve hot.